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Strawberry shortcake cobbler in a white ramekin served with a small scoop of vanilla ice cream
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5 from 3 votes

Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler is strawberry shortcake in a cup with juicy strawberry filling and a generous portion of shortcake biscuit on top, baked until bubbly and golden brown. This baked strawberry shortcake dessert is the best mashed up of two iconic strawberry desserts that will sure satisfy any sweet tooth.
Prep Time30 mins
Cook Time28 mins
Total Time58 mins
Course: Dessert, Pastries
Cuisine: American
Servings: 6
Calories: 373kcal
Author: Trang



  • 2 lbs strawberry (trimmed & sliced, yield 6 cups, 808 g)
  • Zest of half a large orange
  • cup granulated sugar (65 g)
  • A pinch of salt
  • 2 tablespoon tapioca flour (17 g)


  • 1 ½ cup all-purpose flour (184 g)
  • ¼ cup granulated sugar (44 g)
  • ¼ teaspoon kosher salt (1 g)
  • ¼ teaspoon baking soda (1 g)
  • 1 teaspoon baking powder (4 g)
  • cup unsalted butter (77 g, cold and cubed)
  • ½ cup plain yogurt or sour cream (110 g, cold)
  • 3 tablespoon milk (44 g)
  • 1 large egg
  • ½ teaspoon pure vanilla extract (3 g)
  • 1 tablespoon turbinado sugar (11 g)


  • Wash strawberries, remove the stems, cut the small ones in half and quarter the larger ones. Add to a medium mixing bowl along with the orange zest.
  • In a smaller bowl whisk together the sugar, salt and tapioca flour, sprinkle sugar mixture over the strawberries and mix gently with a spatula. Refrigerate until ready to use.
  • Preheat the oven to 400°F.
  • In a small mixing bowl, beat together the egg, yogurt, milk and vanilla. Set aside.
  • Add flour, sugar, baking powder, baking soda and salt to a medium mixing bowl and whisk to combine. Toss the cubed butter in the flour mixture and use the tip of your fingers to rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
  • Make a well in the middle of the flour mixture and add the liquid mixture set aside earlier to it. Fold with a spatula until a wet dough forms.
  • Set 6 tall ramekins on a baking sheet. Divide the strawberry filling among the ramekins and spoon the shortcake dough over the strawberry filling.
  • Sprinkle the top with plenty of turbinado sugar. Bake for 25 - 28 minutes until the filling is bubbly and the top is cooked through and golden brown. A toothpick inserted in the middle of the shortcake portion should come out clean.
  • Remove from the oven and set the baking sheet on a wire rack to allow to cool.


  • Tapioca flour can be substitute with cornstarch or all-purpose flour to thicken the strawberry filling. Use the same amount called for in the recipe.
  • 10 oz ramekins were used in this recipe.


Serving: 255g | Calories: 373kcal